Fermenting

Recipes For Sopes For the topping 5 quarts water 14 ounces boneless round rump roast, in chunks 2 white onions,halved 2 heads garlic,unpeeled and halved 2 bay leaves 2 carrots,coarsely chopped 1 leek, split 2 turnips, halved 1 stick cinnamon, 2 inches long 1 teaspoon pepper 4 cloves Salt to taste 1 chicken breast, halved For the Sopes 24 tortillas,3 inches in diameter 2 cups lard For the garnish 2 cups cabbage, shredded 1 cup white onion,finely chopped 1 1/2 cups fresh feta or ricotta cheese,crumbled

Prepare the topping:Bring water to a boil in a stock pot.Add beef,onions,garlic,bay leaves,carrots,leek,turnips,cinnamon,pepper,cloves and salt.Reduce heat,and cook over medium heat for 2 1/2 hours or until meat is tender.If necessary,add more waterduring cooking.Add chicken when beef is tender,and cook until done, 20 to 30 minutes. Cool meats in broth. Remove meats, and grind in food processor or meat grinder. Strain broth. Set aside ground meats.Prepare the sauce: In a blender or food proccessor,puree tomatoes with onion, garlic, chile, cilantro and salt. Set aside. Prepare the sopes: Heat a comal or griddle. Add a little lard. Lightly fry 12 tortillas on both sides. Heat a little more lard. Fry remaining 12 tortillas, and keep hot. To serve,arrange tortillas in a platter. Cover with sauce and garnish with cabbage, onion and cheese. Serve immediately.